Dried epazote, often found in Mexican tea, stars in this versatile spice mix.
Eating hot peppers such as ancho chile could help you live longer thanks to their anti-inflammatory and antimicrobial properties. This herbaceous, tangy blend is perfect for a fish taco marinade, or you can sprinkle it on roasted cauliflower. It also adds a touch of heat to corn chowder.
Makes about ½ cup
½ cup crushed dried epazote
3 tablespoons coriander seeds, toasted and ground
½ tablespoon ground sweet pimentón
1 teaspoon ground ancho chile
Directions: Place ingredients in a bowl and mix together.
Reprinted from The Spice Companion. Copyright © 2016 by Lior Lev Sercarz. Photographs copyright © 2016 by Thomas Schauer. Illustrations copyright © 2016 by Nadine Bernard Westcott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.